Name: Chocolate Mousse Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Cuisine: French
Ingredients: 4 oz semi-sweet chocolate baking bar; 1 tsp Dutch processed cocoa powder; 60 ml (1/4 cup) water; 1/2 tsp vanilla extract; 237 ml (1 cup) heavy cream; 12 g (1 tbsp) granulated sugar; Pinch of table salt or 1/8 tsp kosher salt; Whipped cream; Chocolate shavings; Caramel

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Introduction

This rich and airy chocolate mousse is a classic dessert that combines intense chocolate flavor with a light, creamy texture. It’s simple to make but feels indulgent enough for special occasions or a cozy treat at home.

A clear glass cup filled with two layers: the bottom layer is smooth, light brown chocolate mousse, topped with a thick, white dollop of whipped cream. On top of the whipped cream are scattered dark chocolate curls, adding texture and contrast. The glass is set on a white marbled surface with chocolate shavings scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz semi-sweet chocolate baking bar
1 tsp Dutch-processed cocoa powder
60 ml (1/4 cup) water
1/2 tsp vanilla extract
237 ml (1 cup) heavy cream
12 g (1 tbsp) granulated sugar
Pinch of table salt (or 1/8 tsp kosher salt)
Whipped cream, chocolate shavings, and caramel for garnish (optional)

Instructions

Step 1: Roughly chop the chocolate and place it in a medium bowl. Melt it in the microwave in 20 to 30 second intervals, stirring between each until smooth. Set aside.
Step 2: Boil the water, then whisk it into the cocoa powder until fully combined.
Step 3: Stir the cocoa mixture into the melted chocolate, then add the vanilla and whisk until smooth.
Step 4: In a separate bowl, whip the heavy cream, sugar, and salt to soft peaks.
Step 5: Add one-quarter of the whipped cream to the chocolate mixture and stir gently to lighten it.
Step 6: Fold in the remaining whipped cream in two additions using a spatula. Use a gentle folding motion: scoop from the center, bring the spatula under and over the mixture, and rotate the bowl until fully combined.
Step 7: Portion the mousse into serving cups, cover, and refrigerate for at least 3 hours until set.
Step 8: Before serving, garnish with whipped cream, chocolate shavings, or caramel if desired.

Tips & Variations

Use good quality semi-sweet chocolate for the best flavor and texture.
For a dairy-free version, substitute coconut cream for the heavy cream.
If you like a richer mousse, you can add a little espresso powder to enhance the chocolate flavor.
Be gentle when folding the whipped cream to keep the mousse light and airy.

Storage

Store the chocolate mousse covered in the refrigerator for up to seven days. For best texture, consume within 3 to 4 days. When ready to eat, allow it to sit at room temperature for about 10 minutes to soften slightly before serving.

How to Serve

The image shows a close-up of a spoon holding two layers of dessert in front of a blurred glass jar. The bottom layer on the spoon is thick, light brown mousse with a soft and slightly rough texture. On top of it, there is a smooth, white creamy layer spread evenly. Tiny dark brown chocolate shavings are scattered on the white layer. The jar behind the spoon contains the same dessert, revealing creamy white swirls at the top with the brown mousse below. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate mousse ahead of time?

Yes, chocolate mousse actually benefits from chilling in the refrigerator for several hours or overnight to develop its texture and flavor.

How do I know when to stop whipping the cream?

Stop whipping when the cream forms soft peaks that gently hold their shape without breaking. Over-whipping can cause the cream to become grainy and separate.